Description
These Cherry Almond Amish Sugar Cookies feature a tender, buttery base enhanced with sweet maraschino cherries and a distinct almond flavor. Perfectly soft in the center with lightly golden edges, they offer a delightful texture and a nostalgic taste. Ideal for holiday treats or any time you crave a classic homemade cookie with a fruity twist.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup vegetable oil
- 2 large eggs
- 1 tsp almond extract
Sugars
- 1 cup granulated sugar
- 1 cup powdered sugar
Dry Ingredients
- 4 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
Additional Ingredients
- 1 cup chopped maraschino cherries, drained
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper or leave them ungreased to prepare for baking.
- Cream Butter and Sugars: Cream together the softened unsalted butter, vegetable oil, granulated sugar, and powdered sugar using a mixer or by hand until the mixture becomes light and fluffy, indicating proper aeration.
- Add Eggs and Almond Extract: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the almond extract to infuse the dough with its signature flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and cream of tartar to evenly distribute the leavening agents and prevent lumps.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently and just until combined to avoid overdeveloping the dough.
- Fold in Cherries: Gently fold in the chopped, drained maraschino cherries, ensuring they are evenly dispersed throughout the dough without crushing them.
- Shape Cookies: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them adequately. Flatten each cookie slightly by pressing down with the bottom of a glass dipped in sugar to prevent sticking and add a decorative touch.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden while the centers remain soft for the perfect texture.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to firm up before transferring them to wire racks to cool completely, ensuring they do not break apart.
Notes
- For best results, ensure the butter is softened but not melted to achieve the correct cookie texture.
- Drain cherries well to avoid extra moisture affecting the dough consistency.
- These cookies freeze well; store cooled cookies in an airtight container and freeze up to 3 months.
- For a more pronounced almond flavor, add a few drops of almond extract on top of each cookie before baking.
- Consider using parchment paper for easier cleanup and to prevent sticking.
